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Swiss Chard with black eyed peas
Swiss Chard with black eyed peas

Before you jump to Swiss Chard with black eyed peas recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snacks.

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Certain foods made from whole grains are excellent for a easy snack. A piece of whole wheat toast, for example is a great snack in the morning. Chips and crackers made from whole grains can be excellent for quick treats to eat on the go. Whole grains are usually better than processed grains included in white bread.

A large variety of quick health snacks is easily available. When you make the choice to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to swiss chard with black eyed peas recipe. You can have swiss chard with black eyed peas using 9 ingredients and 13 steps. Here is how you do it.

The ingredients needed to prepare Swiss Chard with black eyed peas:
  1. Prepare 3 small bunches of swiss chard. ( almost 5 cups of minced swiss
  2. Prepare 1 cup black eyed peas
  3. Use 2 tbsp olive oil
  4. Provide 8 garlic gloves (minced)
  5. You need 2 diced onions
  6. Get to taste Salt
  7. Get 1 tsp chilli powder (optional)
  8. Prepare 1 bunch green fresh coriander
  9. Take juice of one lemon
Instructions to make Swiss Chard with black eyed peas:
  1. Wash the swiss chard very well, and drain it.
  2. Chop the stalks and the leaves into thin slices.
  3. In a pot boil the swiss chard till it becomes tender.
  4. Remove it from the heat, and drain it.
  5. Boil the black eyed peas in water (soaked overnight).
  6. In a large pot, heat the oil and fry the onion till it becomes translucent.
  7. Add the garlic, chilli powder (if used), and chopped green coriander.
  8. After it is well cooked, keep aside quarter of the quantity to add it later for garnishing.
  9. Add the chard and the beans to the pot and around one cup of water
  10. Simmer gently until the chard has wilted and softened.
  11. Put the garnish on top of the plate and serve it with lemon and pita bread.
  12. Notes: usually we cook the white swiss chard - * the traditional way is to separate stalks from the leaves and cut each separately then boil the stalks till tender and add back to the stew. - * You may first boil the black eyed peas until it is half cooked, then add the chard and boil it all together in the same pot. - * don't turn off the stove until the water is fully evaporated.
  13. Made by: Samah Baroudi

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